INDONESIAN PORK MEDALLIONS WITH SPICED COCONUT SAUCE

2 teaspoons fresh ginger, peeled and chopped

2 teaspoons galangal, peeled and chopped

2 teaspoons garlic, chopped

3 shallots, chopped

¼ small onion, chopped

2 red chilies, seeded and chopped

2 teaspoons turmeric

24 ounces pork loin cut into 12 2-ounce medallions

1 stalk of lemon grass, bottom 6 inches only, smashed

1 bay leaf, crushed

24 ounces evaporated skim milk

3 tablespoons unsweetened ground coconut

½ teaspoon grated lemon zest

Salt, to taste



Using a small food processor combine the first 7 ingredients into a paste.
In pan sauté the medallions in hot oil for 25-30 seconds on both sides.
In a deep saucepan combine the paste, lemon grass, bay leaf, skim milk, and coconut. Bring the sauce to a simmer for 10 minutes.
Add the medallions and continue to simmer for another 10 minutes. Cover. Add water if liquid becomes too thick. It should have the consistency of a thin cream soup.
Add the lemon zest and cook 5 minutes more.
Discard the lemon grass and bay leaf. Season with salt